PORK AND EGG BREAKFAST BURGERS

Ingredients

• ​2 lb (1 kg) lean ground pork
• 2/3 cup finely chopped onion
• 9 large eggs, divided
• 3 cloves garlic, finely chopped
• 1 tbsp smoked paprika
• 1 tsp dry mustard
• 1/4 tsp salt
• 1/4 cup red pepper jelly
• 1/4 cup mayonnaise
• 8 slices bacon
• 8 English muffins
• 1/4 cup whole grain mustard
• 8 lettuce leaves

Directions

1. Combine pork, onion, 1 egg, garlic, paprika, dry mustard and salt until blended. Shape mixture into 8 patties. Place patties in a non-stick foil-lined baking sheet. Cover and refrigerate for at least 8 hours or up to 14 hours.
2. Preheat oven to 350°F.
3. Uncover patties and bake, uncovered, until completely cooked, about 25 – 30 minutes.
4. Meanwhile, combine red pepper jelly and mayonnaise until blended; set aside.
5. Cook bacon in batches in a large non-stick frypan over medium heat until crisp, about 8 – 12 minutes.
6. Transfer bacon to a paper towel-lined cutting board and cut in half crosswise; set aside. Drain off all but 2 tbsp fat from frypan.
7. Working in batches, crack remaining 8 eggs into frypan over medium heat, spacing eggs evenly apart.
8. Cover frypan and fry eggs until eggs are set.
9. Serve patties in English muffins with red pepper jelly mixture, whole grain mustard, lettuce, bacon and fried eggs.